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1
Wash the white clams, drain them and set aside; -
2
Put the white clams and perilla into the pot, add appropriate amount of water, and cook until the white clams open their shells; -
3
Take out the white clams and place them on a plate, sideways; -
4
Add an appropriate amount of warm water to the eggs and beat them up, then use a soup spoon to remove all the air bubbles on the surface; -
5
Pour the egg liquid evenly into Bai Bei’s bowl; -
6
Put it in the steam oven (steam-temperature 100 degrees-time 15 minutes); -
7
After steaming, add appropriate amount of light soy sauce.
Tips
1. After steaming the white clamsJust add an appropriate amount of light soy sauce to retain the seafood flavor of the white clams;
2. Add water to eggs. It is recommended to use 40-degree warm water, and all air bubbles must be removed, so that the steamed eggs will be more tender and smooth.